Carrot Bunny Muffins

Mar 23, 2023

Carrot Bunny Muffins

These carrot muffins with their adorable carrot "bunny ears" make a cute and not-too-sweet treat for spring-time or Easter gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the muffins
  • 1.5 cups flour
  • 1/2 cup rolled oats dry
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 2 eggs large
  • 1.5 cups shredded carrots
  • 1/4 cup plain nonfat yogurt
For the topping
  • 2 ounces cream cheese softened
  • 1/2 carrot sliced diagonally into "bunny ears" with knife or on mandolin

Equipment

  • 1 muffin tin

Method
 

For the muffins
  1. Measure the dry ingredients and sugar into a large mixing bowl. Preheat the oven to 365 degrees. Line a muffin pan with muffin cups.
  2. Mix the wet ingredients in another bowl. Add them to the dry ingredients. Mix them together and mix smoothly without overmixing.
  3. Scoop the muffin batter into the cups using an ice cream scoop or measuring cup to keep them uniform in size.
  4. Bake in the oven for 25 minutes or until they are done. They are done when they spring back when touched in the center or a toothpick inserted in the center comes clean.
For the topping
  1. Whip the cream cheese and pipe a star on the top of each muffin.
  2. Thinly slice the bottom of the carrots on a bias (diagonal) with a sharp knife or on a mandolin to make the bunny ears.
  3. Stick the carrot ears in the cream cheese to make ears for the muffins.
  4. Serve or refrigerate until later.

Notes

Nutrition Information: Makes 12 muffins. Each muffin: Calories: 280 | Carbohydrates: 21.5g | Protein: 2.7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 35.9mg | Sodium: 219mg | Fiber: 0.8g | Sugar: 14.4g
Copyright foodandhealth.com, reprinted with permission.